Enchiladas - New Mexico Style

"These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat."

Directions

Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.

In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.

To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

Most Helpful Positive Review

Feb 25, 2008

There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and the second is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis).
As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis.

Most Helpful Critical Review

Dec 28, 2009

I'm from New Mexico and this recipe is not like any authentic New Mexico recipe I know of. Your red chile sauce should be made out of 16 dried red chile pods (minus seeds and ends) -- hydrated with water until plump (2-3 hrs)-use the water from hydration bowl (4 cups to 16 pods) and blended with 1/2 tsp cumin,1 Tbl sp flour,1 Tbl spn garlic, pinch of mexican oregano and salt to taste..then you would need to blend it in the blender for 5 minutes and use something to take the bitter chile peeling from the chile sauce - I use a flour sifter. Cook on stovetop with a little bit of lard or olive oil at medium heat until it thickens. That will be used for your red chile sauce instead of your chili powder or canned enchilada sauce.. good luck!!

This is an outstanding recipe I was introduced to when i got married and is a Family favorite for special occasions especialy birthdays! This is the most requested dish we make. Yes top it with the fried eggs is the only way to go. We serve with sweet beans and rilennos ( I know i spelled that wrong ) For those of you who prefer tacos trying a two layered taco without dipping the tortilas in the sauce but just drizzeling into the taco. Try a two layered taco too.

These are like the ones my Mom made when I was growing up (I'm from Southwest Texas,) we had access to dried chilies to make fresh enchilada sauce but I've found the canned sauce is a good substitute if you can't use fresh. These are easy to modify as well, I've made them using black beans for the chicken and meat as well. The fried egg makes them delicious! Thank you for sharing your recipe.

Thanks for the Recipe Been forever since I had a New Mexico REAL Enchilada not one of those Tacos people call Enchiladas, Once Again thank you Never got the recipe from my mom when she was her on earth with us SO once agian many Thanks.......

This is a tasty dinner, and a good time-saving alternative over traditional baked enchiladas.
Those who wish to add fresh chili peppers are free to do so, I'm sure. There's no need to rate down a recipe for a slight modification like that.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.